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Damien Laureau took over a vineyard and fruit growing estate in Gemmes sur Loire in 1999. In 2006, he took over a few plots in the Savennières vineyard and his estate now has a surface area of 7.8 ha. Since 2009, he has been cultivating his vines organically, without the use of synthetic products and with preparations based on dung or composts.
The Chenin grapes, harvested in successive batches, are pressed directly, settled for 12 hours, and fermented (indigenous yeasts) in vats or barrels depending on the terroir. Each micro-terroir is identified and vinified separately. Malolactic fermentation is carried out by itself according to the vintage. Aged for 12 months in barrels and then a minimum of 6 months in vats.
Suggestions for accompaniment
Roasted turbot and fennel - Grilled lobster - Lobster roll with apples and lime.
The wines of
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